Vietnamese Chicken Noodle Bowl For Two Recipes

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

VIETNAMESE CHICKEN NOODLE BOWL FOR TWO

Steps:

• Combine chicken and marinade ingredients and set aside for at least 20 minutes.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Heat the 1/2 tablespoon oil in a fry pan over medium heat. Remove chicken from marinade and place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through, about 6 to 8 minutes. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces.
• Divide the noodles between 2 bowls. Then either top or lightly toss through the vegetables and herbs and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.

CHICKEN NOODLE BOWL

Steps:

• Hear a large pot over medium-high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and sauté for 2 minutes or until chicken is no longer pink inside, transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.
• Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil scraping up brown bits. Stir into mushrooms, celery and noodles.
• Whisk cornstarch into milk; stir into pot.
• Reduce heat to medium and cook, stirring, for 5-10 minutes or until bubbling and noodles are tender.
• Stir in chicken mixture. Season to taste with chili sauce.
• Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top.
• Garnish with red pepper and green onions.
• FOR THE ADVENTUROUS: For Korean flair, add 1 tablespoons fish sauce and 1/2 teaspoons hot pepper flakes with broth and garnish each bowl with kimchi.

CHICKEN 'N' NOODLES FOR TWO

Steps:

• In a large bowl, combine first nine ingredients. Toss with chicken, noodles and peas. Spoon into a greased 1-qt. casserole; sprinkle with paprika. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)

Steps:

• In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken. Add peppercorns, star anise, cinnamon, and cloves.
• Then add the chicken and enough cold water to cover. Bring to a boil over high heat. Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.
• Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.
• Remove chicken from broth and set aside to cool. When cool enough to handle safely, remove the meat from the bones, shred coarsely and set aside. Discard the bones. Strain the broth into a second pot and discard the solids.
• Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.
• In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.